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5 from 4 votes

30 Minute Two Bean Tomato Soup

This 30 minutes two bean tomato soup is hearty, healthy, easy, and delicious. Soup to warm you up and leave you feeling satisfied.


  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 small onion, diced
  • 1 cup frozen sliced carrots
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 6 cups vegetable stock, unsalted
  • 1 can (15 ounces) fire-roasted tomatoes
  • 3/4 cup orzo (uncooked)
  • 3 cups fresh baby spinach
  • salt and pepper, to taste


  • Be sure to drain and rinse your beans before adding to the soup. 
  • In a Dutch oven pot or stock pot, add 2 tablespoons olive oil and heat over medium high heat.  Add diced onion and let saute for about 2 minutes and then add 1 cup frozen sliced carrots.  Saute until carrots are softened and onions are tender.  Add in 3-4 cloves of minced garlic, basil, and oregano; and let saute for 30 seconds.
  • Add 6 cups vegetable stock, fire-roasted tomatoes, and beans. Bring to a boil, add orzo.  Cover, reduce heat to simmer for about 10-12 minutes, or until orzo is cooked.  Add salt and pepper, to taste.
  • Stir in 3 cups of spinach  and let wilt for two minutes before serving.